Oil Cured Olives Baked with White Wine and Garlic
The flavor of these olives is intensified when they are served warm.
- Servings: 10
- Yield: Makes about 2 cups
Source: Martha Stewart Living, June/July 1993
- 1 tablespoon olive oil
- 5 cloves garlic, peeled
- 2 cups oil-cured olives
- 2/3 cup white wine
- 2 teaspoons fresh oregano, leaves
Preheat oven to 350 degrees. In an ovenproof saute pan over medium heat, heat oil and garlic. Remove from heat, and let cool slightly. Stir in olives and wine.
Place pan in oven, and bake for 15 minutes, or until olives are plump and liquid is absorbed. Remove from oven, and toss with oregano leaves.